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Chicken, Lemon, and Dill with Orzo
- 4 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon ground pepper
- 1 lb. chicken tenderloins cut into 1-inch pieces
- 1 lb. orzo
- 2 cups crumbled feta (4 ounces)
- 1/4 cup coarsely chopped fresh dill
- 2 teaspoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
- 1 cup grated Parmesan
Directions:View on PBS Food
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